PEAR AND CRANBERRY PIE WITH STARS
Source of Recipe
Aunt Saunny
Heat oven to 425 degrees. In bowl, stir together 5 pears, cut into wedges, 1 1/2 cups cranberries, 3/4 cup brown sugar, 3 tbs. cornstarch, and grated rind from 1 lemon. Make or buy pastry for a double crust 9 inch pie. Roll
half the pastry out to 12 inch round, press into bottom and up sides of 9 inch pie plate. Refrigerate. Roll remaining pastry out to 12 inch round. Cut into 16 equal wedges. Reserve 8 wedges. (The wedges will look like pieces of pie but will be just crust). Reserve 8 wedges. From remaining wedges, cut out 1 1/2 inch star with cookie cutter. Cut out fifty 1 inch stars and nine 1/2 inch stars. Reroll scraps as needed. Spoon pear filling into crust. Arrange 8
reserved piecrust wedges on top of fruit in a wheel spoke pattern, with point of wedges in center of pie. Tuck wide ends under bottom crust and crimp. Brush edges with 1
beat egg white. Place fifty one inch stars around edge of pie. Place large star in middle of pie. Top with one of the smallest stars, using egg white as glue. Place remaining smallest 8 stars in middle of each wedge, attaching
with egg white. Sprinkle top of pie with 1 tbs. sugar. Bake 15 min. Cover edges of crust with foil. REDUCE HEAT TO 35O DEGREES. Bake 65 min. or until filling is bubbly. Cool. CUT IN SLICES AND SERVE WITH A SCOOP OF VANILLA ICE
CREAM. Makes 8 servings.*
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